Preparation and Quality of Pão de Queijo Using Breadfruit (Artocarpus altilis) Powder

Abstract

To develop a new processed food using breadfruit (BF), we prepared pão de queijo using powdered BF. The quality and sensory properties of the product was then examined.

The volume of pão de queijo decreased with increasing amounts of BF powder substitution. The texture became firmer and crumbled more easily with increasing BF powder substitution. Sensory evaluation of the texture aligned closely with the physical property measurements. In taste and overall sensory evaluations, a preference was shown for lower BF powder substitution. However, pão de queijo with 50% tapioca starch substituted with BF powder did not reduce the palatability. These findings suggest the potential use of BF powder in processed foods.